1. Preheat the oven to 375 F.  Toast the coconut for 5 minutes, until golden brown.  Remove from the oven.  Set aside.
2. Meanwhile melt the butter in a large saucepan. Saute the pecans for 1 minute.
3. Stir in the rice for 2 minutes.
4. Add the milk and bring to a boil.  Cover and reduce the heat to as low as possible.  Cook for 25 minutes.
5. Stir in the sugar, vanilla, and cream.  Stir in the reserved coconut.  Taste for sweetness, add more cream if necessary to loosen.
6. Serve warm.

1. Preheat the oven to 350 F. Lightly grease 6 ramekins with butter.
2. Combine 3 egg yolks, the milk, butter, and lemon juice.  Mix well to prevent curdling.
3. Mix in the sugar, flour, and salt until smooth.
4. Beat the egg whites until stiff peaks form and fold into the lemon mixture.
5. Spoon into the ramekins and set in a bain marie.
6. Bake for 25 minutes.
7. Serve hot.

1. Melt the butter in a saucepan.  Stir in the corn meal.
2. Stir in the milk and cook stirring for 3 minutes.
3. Stir in the condensed milk and cook 1 minute.
4. Beat the eggs with with the heavy cream and then slowly add the pudding, stirring constantly.
5. Remove from the heat and stir in the rose water, vanilla, and almonds.
6. Pour into 4 glass dishes and chill.

1. Combine the pudding powder, condensed milk, and milk.  Whisk well for 2 minutes.
2. Chill 15 minutes.
3. Beat the cream and then fold into the pudding.  Fold in the sour cream.
4. Chill.
5. Place the wafers across the bottom of a 13 by 9 inch pan.  Lay the sliced banana on top.  Spread on the pudding.
6. Serve.

1. Heat the olive oil in a skillet on medium high.  Saute the onion until tender.  Add the garlic and rosemary and saute 1 minute.  Set aside.
2. Combine the milk, cream, eggs, salt, and pepper.  Stir in the onions.
3. Stir in the cheese and bread.  Let soak in the fridge 4 hours.
4. Preheat the oven to 350F.  Grease a 9 by 9" baking pan.
5. Pour into the pan and bake 45 minutes.  Serve.

Juice of 2 lemons

½ cup sugar

2 ¼ cups heavy cream

2 tbsp rosewater

2 tbsp orange flower water

2 tbsp shelled pistachios, finely chopped

Combine the cointreau, lemon juice, and sugar in a large bowl.  Stir to dissolve.

Slowly stir in the cream and then beat with an electric mixer.

When fairly thick, but not enough to hold its shape, sprinkle in the flower waters and keep beating until soft peaks form.  Spoon into small glasses.  Scatter with pistachios.  Serve.